Lemon Raspberry Angel Cake

IMG_0571 You know how I’m doing this whole weight loss thing? Yeah, it’s really hard to do when you think about cake 24/7. …not that I’m speaking from experience or anything. AHEM. Anyways, I made this cake the other day that wasn’t completely destined to kill my diet. #yippityskippity #shockerIknow

Angel food cake is basically egg whites, sugar and a bunch of air. How do I know this? Because I’ve made a few of these from scratch in my day. Also, you take a bite of one of these suckers and it feels like you’ve eaten nothing. So you proceed to eat until, well, no comment.

To add a little creamy goodness to said angel food cake, I simply mixed a little fat free cool whip together with some sugar free lemon pudding and used this as a frosting to completely cover the cake.  I topped the whole thing with fresh raspberries and a sprinkling of powdered sugar and shoveled the whole thing into my piehole. Ok, almost the whole thing. And, I still felt hungry afterwards. But, at least my sweet tooth craving was satisfied. Hallelijah. And all was good in the world.

Feel free to make one of these cakes using real cream and non-sugar free lemon pudding. It would taste better, but be a butt load more calories. Totes up to you. If I was -42 pounds, then I would definitely make this with the real shtuff. Go figure. Anyways, here’s how you make it:

IMG_0519 Start by whisking some sugar free lemon pudding into 1 1/2 cups cold milk. After a minute or two, it should be smooth and thick.
IMG_0521 Then grab some of this stuff… IMG_0525  and fold it into the pudding to create a light and fluffy mixture.
IMG_0526  Now comes the cake part! Grab a store bought or homemade angel food cake.
IMG_0535 Slice it into 3 even layers and fill each layer with that lemony mixture. IMG_0574 Spread more of it around the edges, top with raspberries and sprinkle with a little powdered sugar! Voila! Cake. Refrigerate until you’re ready to serve and that’s it :)

Here’s the printable. Enjoy your weekend!

Lemon Raspberry Angel Cake {low fat}

A super easy, 5 ingredient treat that is almost guilt free!

Yield: 8 servings

Prep Time: 20 minutes

Cook Time: 0 minutes

Total Time: 20 minutes


1 angel food cake, store bought or homemade
1 small box sugar free lemon pudding
1 ½ cups low fat milk
1 tub fat free cool whip, defrosted
½ pint raspberries


Place angel food cake onto serving platter. Slice evenly into 3 layers. Set aside.

In a large bowl, whisk pudding mix and cold milk together for 2 minutes until smooth and thickened. Fold in cool whip. Spread about 1 cup of this mixture overtop the 1st layer of angel food cake. Top with 2nd layer of cake, another cup of lemon cool whip mixture and the top layer of cake. Use remaining lemon cool whip mixture to frost the outside of the cake and top with raspberries. Dust with powdered sugar, if desired. Refrigerate until ready to serve.


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18 Responses to “Lemon Raspberry Angel Cake”

  1. #
    Kiran @ KiranTarun.com — July 11, 2013 at 10:28 pm

    Now that you’ve convinced me that this is airy as, well, air… I’m going to go for a few slices. YUM!!


  2. #
    Karen — July 12, 2013 at 2:17 am

    Making a homemade angel food cake is on my bucket list! This looks yummy!!!


  3. #
    Katrina @ Warm Vanilla Sugar — July 12, 2013 at 3:23 am

    This screams summer! My mom used to make a similar recipe that was just like this! Delightful!


  4. #
    Liz @ The Lemon Bowl — July 12, 2013 at 5:13 am

    I was just thinking about angel food cake now that I have so many berries in the house!


  5. #
    Tieghan — July 12, 2013 at 5:38 am

    This is stunning!! So pretty, Lauren! Wow!


  6. #
    Jamie @lifelovelemons — July 12, 2013 at 6:14 am

    How pretty! love that it’s light, too!


  7. #
    aimee @ like mother like daughter — July 12, 2013 at 9:16 am

    Mmm i sure do love raspberries and the combo with lemon seems so refreshing! this looks amazing!


  8. #
    Aunt Donna — July 12, 2013 at 11:31 am

    OMG–can’t wait to make this–I could use some sweet!! Down 10 lbs, 10 to go, so thanks for the help!


    • Lauren — July 14th, 2013 @ 9:38 am

      Woo hoo! You rock! Keep up the good work :)


  9. #
    Nicolr — July 12, 2013 at 6:20 pm

    Just made this. Yum yum! Thanks for the great healthy recipe (even though I ate 1/4 cake!)


    • Lauren — July 14th, 2013 @ 9:37 am

      That’s less than I ate!! LOL! Glad you liked it :)


  10. #
    Deborah — July 12, 2013 at 9:01 pm

    I love how easy this is, and it looks so delicious!!


  11. #
    Marilyn Brennan — July 12, 2013 at 9:08 pm

    I feel a teeny bit fatter just reading the post. Because it is practically good for me!


  12. #
    Dorothy @ Crazy for Crust — July 13, 2013 at 6:34 pm

    Ugh, losing weight while food blogging. Almost impossible. Because, see, this is a lower fat cake. But I’d eat it all because it’s so fabulous!


  13. #
    Stephie @ Eat your heart out — July 14, 2013 at 6:53 pm

    Angel food cake is just the bomb dot com. Add lemon and berries? Um, overloaded with yum.


  14. #
    Pat — July 20, 2013 at 10:09 am

    Quite a delightful recipe. I will be using lemon curd as opposed to the lemon pudding. Can’t wait to put it together. I have found that baking a boxed angel food cake is the best! They rise so high and taste delicious.


  15. #
    Dana — September 19, 2013 at 10:00 am

    Gorgeous colors!! I actually love angel food cake, just rarely eat. I guess because it’s not a popular cake mix come holiday time? 😉 I was looking for something light and fresh and I love the idea of lemon pudding mixed with cool whip!!

    I’m whipping this up this weekend!



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